As the weather turns warmer, we begin to crave lighter, summer-inspired foods. We wish to leave behind the heavy, warm meals like casserole and meat and potatoes, and we welcome the cold, fresh alternatives. We want more veggies, more quick options, and more fun. Perhaps we dream of backyard barbeques, snacking at the lake, and road trip munchies.

We want our food to reflect the season we are in.

Enter pasta salad.

This meal is a dinner-in-one and is perfect for these warmer spring days when we don’t want to be in the kitchen a long time. This meal is cold, filling, and can be taken on the go if you need!

Full of Greek flavors, scrumptious sausage, and a creamy sauce, this meal doesn’t disappoint.

May I share more?

Why you’ll love this pasta salad.

1. It’s seasonal.

This meal is great for when you want something cold and fun for dinner. It’s simple, summery, and full of the fresh vegetables that you crave this time of year!

2. It’s delicious.

Made with flavorful garlic, Italian spices, and creamy sauce, this meal is not lacking flavor. Your taste buds will do a happy dance when you eat this one.

3. It’s filling.

From the sausage to the Greek yogurt to the cheese, this recipe is full of protein. It will fill hungry bellies and leave you contented. Though it appears light and simple, it’s incredibly satiating.

4. It’s easy to prepare.

This meal is simple to make. It doesn’t use weird ingredients or take a special skill. It’s basically frying meat and chopping veggies – no complicated tasks here!

5. You can make it ahead of time!

This pasta salad is even better the longer it sits. You can make it a few hours or even a day before you want to eat it and just leave it in the refrigerator. If you have a busy day, you can make this early and know you have dinner done and waiting.

What you’ll need.

Pork Sausage

Any sort of sausage will do the trick! I love getting a mild Italian sausage that has flavors that lend themselves to Greek cuisine.

Pasta Shells

Who doesn’t love pasta? And pasta shells act as tiny bowls for the delicious sauce.

Cucumbers

Fresh and hydrating, cucumbers add a needed crunch to this dish.

Tomatoes

Juicy tomatoes bring even more brightness to this pasta salad, and they offer great color as well. I used Roma tomatoes, but any type will do. You could even try halved cherry tomatoes for a little something special.

Cheddar cheese

If you wanted to be fancy, you could substitute this for feta, but cheddar works great too! We like old cheddar cheese.

Mayonnaise

Creamy and flavorful, mayonnaise is a big component of the sauce.

Greek yogurt

Greek yogurt is protein-rich and good for your gut! Terrific! I used about half mayonnaise and half Greek yogurt in the sauce.

Raw Garlic

Could we really call it Greek food without fresh garlic? For the best results, I simply peel and trim it and then run it through my garlic press.

Basil

Basil is a scrumptious herb that adds great flavor. You can use dried for fresh basil in this recipe.

Sea Salt

We love salty food, and sea salt is a healthy alternative to table salt.

Frank’s RedHot sauce

This hot sauce not only adds spice but perhaps more importantly some acid! It offsets the rich, fatty foods with a bright and refreshing note.

The method.

Begin by frying your sausage. I like to get some good color on them and let them cook on medium low for a long time to make sure they are all cooked through.

After they are cooked, let the sausages cool and then dice them.

Next, cook your pasta shells. To do this, bring a large pot of water to a boil and then add your pasta shells. Cook until they are almost soft. Keeping them a little firm is really tasty in a pasta salad.

Chop your cucumbers, tomatoes, and cheese. I like to try and make them the same size as the pasta shells. This will keep them consistent and I think encourage an even distribution of sauce.

Combine your sausage, pasta shells, veggies, and cheese in a large bowl.

In a small bowl, mix your sauce ingredients – mayonnaise, Greek yogurt, garlic, basil, and sea salt. Coat your pasta salad with the delicious sauce.

Cover with plastic wrap.

Refrigerate for a few hours or up to a day. This will allow the pasta to really cool off and help the flavors to “get to know each other.”

Serve with Frank’s RedHot sauce and any extra salt to taste. Enjoy!

I hope you’ll give this pasta salad a try, and be sure to comment below if you do! I’d love to know what you thought and how it went for you. Happy cooking, and happy spring!

FAQ About Greek Pasta Salad

1. I don’t like spice. Do I need to add the hot sauce?

You certainly don’t need to add the spice, but I do recommend adding an acidic component. Perhaps you could add a splash of white vinegar or a pickled vegetable. I think you will find it adds a lot to the overall taste.

2. Could I make this with a different type of meat?

Yes, you could! Chicken would be a great alternative meat. But you could really switch out the sausage for anything.

3. How long does this keep in the fridge?

I would keep it for 3-4 days, but it’s really up to you and your comfort level. As with anything, keep a look out for weird smells or the appearance of mold.

4. Could I forego the mayonnaise and just do Greek yogurt to make this healthier?

I wouldn’t recommend foregoing the mayonnaise, as you might miss the flavor from it. Mayonnaise is also really oily, so it adds a texture to the dish that yogurt just doesn’t.